Cornbread Skillet Chili

A good chili recipe is a staple for every home. Mine is simple and healthy.  I use lean bison, and a bit of molasses to enhance the flavor. I put a unique spin on it by combining the chili with a cornbread topping.  The presentation will surely impress your guests.  And they’ll be glad to know everything is clean and wholesome.

Chili

Ingredients 

• 1 T olive oil

• I small onion (diced, about 1 cup)

• 1/2 jalapeno pepper (seeded and thinly sliced)

• 2 cloves fresh garlic (minced)

• 1 lb ground bision

• 2 T chili powder

• 1 t oregano

• 1/2 t cinnamon

• 1/2 t cumin

• 1/2 t garlic salt

• 1 t sea salt 

• 1 15 ou can diced tomatoes

• 1  15 ou can tomato sauce

• 1 15 ou can kidney beans (drained)

• 3 T molases

• Extra salt and chili powder to taste
  

Instructions

Heat olive oil in a stove pot and add onion, pepper and garlic.  Cook until onions begin to soften.  Add ground bision and use a spatula to break up and crumble the meat as you brown it. Next add chili powder, oregano, cinnamon, cumin, garlic salt and salt. Mix spices into the meat mixture. Then add tomatoes and sauce. Simmer for a few minutes and then add beans and molasses. Add extra salt and chili powder to taste. Continue simmering for a few more minutes. At this point you can serve the chili plain or add the cornbread topping.  (See continued instructions below)

Cornbread topping

Ingredients

• 1 1/2 c GF corn flour

• 1/2 c coconut flour

• 2 t baking powder

• 1/2 t baking soda

• 1/2 t salt

• 1 c plain yogurt

• 1/2 c almond milk

• 1 egg 

• 1/4 c coconut oil (melted and cooled)

• 3 T honey
  

Instructions

Preheat oven to 400º . Combine the corn flour, coconut flour, baking powder, baking soda and salt in a mixing bowl.  Whisk all the dry ingredients together.  In separate bowl, combine the yogurt, almond milk, egg, coconut oil and honey. Mix together briskily until all of the ingredients are well blended.  Add the wet ingredients to the dry ingredients, mix well until a dough is formed.  Using clean hands, form disks.* Pour the chili into a 9 inch skillet.  Gently toss the cornbread disks on top of the chili until the surface is covered.  Cook for 20 minutes.  Serves 7-8.

* If you want to make stand alone cornbread muffins, gently toss the disks on a baking sheet and cook for 20 minutes.